--- airs weeknights on SBS Food at 7.00pm and 10.00pm, or stream it free on . Catch the duck episode Monday 11 October. ---
SBS Food editor Camellia Aebischer shares her shortcut version of the classic Chinese dish. Making soft, thin Peking duck pancakes at home is so easy you can make 30 at once with minimal effort. Talk about a strong return on investment!
Peking duck pancakes Source: Camellia Aebischer
Aromatic five-spice powder is used extensively in Hong Kong cuisine and is beautiful as a seasoning for fatty duck meat.
Source: Adam Liaw
There is no doubt that a good larb is a little complex, with lots of ingredients - but with bags of flavour, it’s worth the effort. Lemongrass, lime leaves and good fish sauce are essential elements along with the roasted rice, which is what larb is all about.
Source: Far Flung with Gary Mehigan
Being a fattier meat than chicken, duck sang choy bao is just that more delicious. With ginger, cloves and honey, it's slightly sweet and has plenty of umami.
Source: Adam Liaw
This fragrant duck dish combines the sweet and numbing heat of Sichuanese spices with fresh aromatics, all braised together in a light beer sauce. If you're a fan of Sichuan cuisine, this is one dish you can't miss.
Sichuan beer duck Source: Adam Liaw
This traditional Chinese clay pot dish serves up a variety of cured meats with a homemade sweet soy sauce.
Source: Adam Liaw
This is a dish best planned in advance, as it requires two days of marinading to give the duck the most intense orange flavour and such incredible tenderness. Well worth the while!
Source: Adam Liaw
Duck makes for an excellent curry meat, absorbing the garlic and ginger marinade overnight and cooked slow for a tender meal.
Source: Andrew Dorn
